My Sweet and Savory

Temporarily Offline

noreply@blogger.com (Chaya Selig) — Thu, 30 Jan 2014 05:43:00 +0000

Due to the death of my daughter, I will be offline, for a while. When stronger, I do plan to return.

Thanks to all my fellow bloggers.

Chaya

Creamy Spinach Soup - Mark Bittman

noreply@blogger.com (Chaya Selig) — Thu, 24 Oct 2013 14:58:00 +0000

I have been a fan of Mark Bittman for years and I never tire of reading his column in the New York Times. Even my husband, who is a foodie, only because he eats, follows that column. I used to belong to a group that cooked Bittman recipes, weekly and we never had a problem finding new ones that most of us loved.

Mark has made changes in his cooking style and now can be looked at as a healthy chef. I was thrilled with his article on four kinds of soup and the freedom we have to make changes, all we want. Yes, we all know we can change recipes and am pretty sure that a lot of us do that automatically. Mark makes it easier with his options. I have found ingredients, I had not thought to put together, until Mark listed it as an option.

Mark Bittman’s Creamy Spinach Soup (adapted)

Ingredients:

1 large onion, thin sliced
2 peeled garlic cloves
2 cups water
1 cup vegetable broth
pinch of black pepper
1 package fresh spinach
1/2 cup parsley leaves
1 cup Greek style yogurt
1 cup Mexican cheese

Method:

Place 1 sliced onion, 2 peeled garlic cloves, 2 cups water, 1 cup broth and pepper in a pot over high heat.

Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes.

Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes.

Add 1 cup Greek-style yogurt and Mexican cheese and purée, using immersion blender.

Eat and enjoy. This is scrumptious and I have a feeling, I could eat it daily. It is quick and easy to make and warms you up.

Baked Cheesy Cauliflower

noreply@blogger.com (Chaya Selig) — Wed, 23 Oct 2013 16:25:00 +0000

I have always liked cauliflower and I love cheese with any vegetable. This is a solid combination. Beautiful cauliflower opens itself to challenge and I gladly took the challenge. I don't like making cauliflower highly spiced but I do like to add to it. Time to play:

Baked Cheesy Cauliflower

Ingredients:

2 cups cauliflower florets

1 tablespoon sour cream, preferably low-fat

1 teaspoon mayonnaise

5 drops cayenne pepper sauce or to taste

1 cup shredded cheddar split

2 tablespoons crumbs (I used potato chip crumbs)

Method:

Preheat oven to 400 degrees.

In microwave, cook cauliflower for 90 seconds in about 1/2 inch water. Drain and put to the side.

In a small bowl, combine sour cream, 1/2 cup shredded cheddar, mayonnaise and pepper sauce.

Spray a small casserole (1 quart) with olive oil. Add cauliflower and sauce ingredients. Combine so that each floret is coated.

Top with other 1/2 cup shredded cheese and then with crumbs. Spray top with olive oil.

Bake for 20 minutes or until top turns golden brown.

Eat and enjoy.

Linked to Real Food Wednesdays

My Meatless Mondays - Creamy Tomato Pasta GF

noreply@blogger.com (Chaya Selig) — Sun, 20 Oct 2013 18:00:00 +0000

I have been waiting for Jamie Geller's new book, Joy of Kosher-Fast, Fresh and Family Recipes, and it arrived the other day. I found a plethora of recipes to make and started with this creamy pasta. I did not have all the ingredients and it did not turn out to be as good as I would have liked. I take the blame for that. It certainly fits the bill for a hearty meatless meal.

Creamy Tomato Pasta (adapted)

Ingredients:

1 16 ounce package of pasta (gluten-free)
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 14 ounce can diced tomatoes
1/2 cup Marinara sauce
1/2 cup sour cream
1 cup ricotta
1 teaspoon oregano
grated Parmesan cheese for garnish

Method:

Cook pasta according to package directions. Drain and put aside.
Heat olive oil in large skillet over medium-high heat.
Cook onion for 7 minutes and add garlic. Cook for an additional 2 minutes.
Add tomatoes and cook for 5-7 minutes until the liquid thickens.
Combine ricotta, sour cream and oregano in a bowl. Stir into tomato mixture.
Add pasta and coat well.
Transfer to serving bowl and top with Parmesan.

Eat and enjoy.

Looking back:
Autumn Snack Mix from annies home

Tomato, Spinach and Feta Pizza from Meatless Mediterranean

How about dessert? Kocina de Coffee Cake from Kocina De Pinay

Now, it is your turn. Thanks for whatever you share.

An InLinkz Link-up

Creamy Scrambled Eggs with Smoked Salmon IHCC

noreply@blogger.com (Chaya Selig) — Fri, 18 Oct 2013 21:04:00 +0000

I often make an eggs with salmon omelet and that still is my favorite. I was sure, I would love these because they have the smoked salmon and although a good dish, it is nothing like, cooking the salmon so it gets crispy, The creaminess of the eggs was yummy and it amazes me how a little cream makes such a difference.

This is for I Heart Cooking Clubs and our star cook is Donna Hay and the topic is Up & At 'Em - Breakfast.

creamy scrambled eggs with smoked salmon - Adapted from Donna Hay

Ingredients:

4 eggs
1/ 4 cup sour cream
sea salt and cracked black pepper
cooking oil spray
200g sliced smoked salmon

toasted sourdough or rye bread, to serve (I forgot the bread which was toasting. Hubby ate it after we discovered it.)

Method:

Place the eggs, cream and salt in a bowl and whisk well to combine.

Heat the oil in a non-stick frying pan over medium heat.

Add the egg mixture and cook, stirring, for 1–2 minutes or until just set.

Serve with the salmon and bread and sprinkle with pepper. Serves 4.
Linked to Foodie Friday

Sweet and Savory Sunday

See Ya In the Gumbo

Daikon is New to Me

noreply@blogger.com (Chaya Selig) — Thu, 17 Oct 2013 14:26:00 +0000

Daikon - what is that? I had never heard of a daikon, no less thought that I had seen one. Now, that I am in my brave cooking days, I looked it up online, discovered what it looks like and went to the store and bought one.

I am having lots of fun trying new fruits and vegetables. We are discovering a world of new flavors and new crunches.

Roasted Daikon Radish

Ingredients:

1 daikon radish

1/4 teaspoon cumin

1/8 teaspoon black pepper

olive oil

Method:

Preheat oven to 450 degrees.

Peel the daikon radish and then slice into several pieces. They pieces should be about 1/4 inch thick.

Cover a cookie sheet with aluminum foil or parchment paper. Spray with olive oil.

Place slices of daikon on cookie sheet. Bale at 450 degrees for 35 minutes. The daikon should be browning. If it is not, leave in longer until it is cooked and brown.

Remove from oven and take a taste. I think it is delicious. I would like to use these in salads. Linked to Full Plate Thursdays
Foodie Friday

My Meatless Mondays - Sweet Potato Salad

noreply@blogger.com (Chaya Selig) — Sun, 13 Oct 2013 16:47:00 +0000

This is a good salad that is a little different and in my case, a good way to use up sweet potatoes. Both hubby and I bought sweet potatoes and I had to find a way to use them. This is one of them.

The results were too bland but with a teaspoon of salsa, it should be fine.

SWEET POTATO SALAD

Ingredients:

2 cups medium diced sweet potatoes
1/2 cup golden raisins
1/2 cup mayonnaise
2/3 cup finely diced red onion
1/3 cup finely diced celery
1 tablespoon finely chopped parsley
2 teaspoons fresh grated ginger
dash of black pepper

Method:

Cook potatoes until they are fork tender in boiling water.

Drain the potatoes and cool them completely.

Soak the raisins in hot water for 15 minutes and then drain.

Combine all the ingredients and mix them thoroughly, but gently.

Chill for 24 hours before serving.

Yield: 6 servings

Looking back:

Catherine from Living the Gourmet and always has wonderful recipes made this Boneless Chicken Thighs with Vegetables and Fruit.

Sweet Potato and Corn Chowder from Mindfully Living.
Now that I am back making soups, this is next on my list to make. It sounds delicious.
.

These Paleo Pumpkin Muffins are calling my name and calling it loudly. These are from One Organic Mama

I hope you feel as inspired as I do.
Next week brings us what? Share and let us all know.

See Ya in the Gumbo

Tuesday’s Table

Simple Supper Tuesday

Real Food Forager
Simply Sugar and Gluten Free
The Gathering Spot
Hearth and Soul
My Sweet and Savory

An InLinkz Link-up

Pasta with Mushrooms

noreply@blogger.com (Chaya Selig) — Thu, 10 Oct 2013 03:01:00 +0000

I used to participate in the I Heart Cooking Groups and enjoyed it immensely. I have not found time to continue and have missed a number of inspiring cooks. I could not pass up Donna Hay. I have two of her books and belong to Wednesdays with Donna Hay. Cooking with Donna is natural to me so I am going to work hard to be part of this.

For those of you who have not been fortunate enough to find this group, it is chef centered linky. Every six months, a new chef is chosen and each week, there is a loose them to fit the dish into. This week is Pantry Magic. I am including the refrigerator along with my pantry shelves for this one. I looked at the ingredients and have so many on hand that this was a good choice.

pasta with mushrooms (adapted from Donna Hay)

Ingredients:

2 tablespoons olive oil
1 orange pepper chopped
1 box of sliced mushrooms, such as field, shiitake or button
3/4 cup vegetable broth
3/4 cup sour cream
2teaspoons lemon juice
1 package of gluten-free fettuccine or linguine
1/2 cup grated parmesan cheese
1/4 cup chopped baby spinach (I had no basil)
a dash of black pepper

Method:

Add oil to skillet and heat. Add olive oil, bell pepper and mushrooms. Cook for about 5 minutes until mushrooms are browning.

Add the broth, sour cream and lemon juice and simmer for 5 minutes.

While the sauce is simmering, cook pasta according to package directions, cooking for 2 minutes less than assigned time. Add the spinach for the last minute.

Drain. Toss the pasta with the mushroom sauce, Parmesan, pepper and salt.

Eat and enjoy.

Thanksgivukkah

noreply@blogger.com (Chaya Selig) — Thu, 10 Oct 2013 00:34:00 +0000

This year, the first day of Chanukah and Thanksgiving are the same and my friend sent me a site, Buzz Feed which has an appropriate menu for the double holiday. I thought, you would enjoy it. Go to the site for lots of photos and information.

Photo below by John Gare

This is the menu and you can click on the name of the recipe to be taken to it. If you try any of these, please let us know and tell us what is worth making. I am planning to make something from here for our annual Chanukah party.

TO START
Potato Latkes with Cranberry Applesauce

THE MEAL
Brined Roast Turkey with Gravy
Sweet Potato Bourbon Noodle Kugel
Challah Apple Stuffing
Horseradish Chive Mashed Potatoes
Roasted Brussels Sprouts with Pastrami and Pickled Red Onion

FOR DESSERT
Pecan Pie Rugelach
Rye Pumpkin Pye

Photos by Macey J. Foronda

My Meatless Mondays

noreply@blogger.com (Chaya Selig) — Thu, 03 Oct 2013 00:35:00 +0000

I am not planning on posting until, next week, and decided to set My Meatless Mondays up now. That gives everyone more time to link up and hopefully, we will be back in business for the next week.

Thanks for being patient with me.

Please link below.

An InLinkz Link-up

Butternut Squash and Coconut Soup

noreply@blogger.com (Chaya Selig) — Tue, 01 Oct 2013 14:34:00 +0000

While chicken soup is more or less traditional for our holiday and Shabbat meals, I decided to change that a bit and make some different recipes. I made a delicious potato leek soup and this squash and coconut soup. Both made a good change of pace.

This is not the photo of the soup. I didn't take pictures of many of my recipes. This is an old squash soup from Bing images. Mine was thick and creamy like this one.

Butternut Squash and Coconut Soup (adapted from Good to Know - UK)

Ingredients:

1 tablespoon olive oil
1 medium onion, fine chopped
2 cloves of garlic, fine chopped
1 butternut squash, largle
1 cup coconut milk
1 teaspoon Indian curry
1 teaspoon rosemary
1 cup organic vegetable soup
Pinch of salt and black pepper

Method:

In a large saucepan, heat oil and add onion and garlic. Cook for 5 minutes.

Peel and chop the butternut squash and add to the pan with 2 cups of water.

Bring to the boil and add the broth, rosemary, salt, curry and coconut milk.

Simmer for 15 to 20 minutes or until the squash is tender.

Using an immersion blender in the saucepan, blend the soup .
Put in soup bowls and eat and enjoy.

Cinnamon Roll Quick Bread

noreply@blogger.com (Chaya Selig) — Mon, 30 Sep 2013 03:48:00 +0000

Cinnamon Roll Quick Bread (adapted from table for seven)

Ingredients:

2 cups gluten-free baking mixture
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg
1 cup coconut milk
1/3 cup Tofutti sour cream

swirl
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons water

icing
1/2 cup powdered sugar
2 tablespoons coconut milk

Method:

Preheat oven to 350 degree. Grease a 9in loaf pan.

In a mixing bowl, whisk together flour, baking powder and salt.

In a separate bowl, combine sugar, egg, milk and sour cream. Mix well.

Add flour mixture and mix well.

Pour batter into prepared pan.

In a small bowl, mix ingredients for cinnamon swirl. Spoon by tablespoon randomly into the batter. Swirl with a butter knife to create a marble pattern.

Bake for 40-45 minutes or until knife inserted comes out clean.

Let cake cool for about 15 minutes before adding icing.

Mix ingredients for icing in a bowl. Drizzle over semi-cooled bread.

linked to See Ya in the Gumbo

Congrats - Mazal Tov

noreply@blogger.com (Chaya Selig) — Wed, 25 Sep 2013 05:42:00 +0000

On top of all that is going on in our life, I am happy to share that we have a brand new grandchild, only a short while ago. This one is big - 9lbs 11 0z.

With my apologies.......

noreply@blogger.com (Chaya Selig) — Sun, 22 Sep 2013 02:57:00 +0000

I am sorry but for the next two weeks there will be no My Meatless Mondays.

This is a wonderful season of the year with the Jewish holidays dominating our lives. We have had family and more family staying with us and we have eaten one festive meal after another.

While I love the cooking and company, it takes its toll and I think the best way to accomplish without pressure is to take a two week leave from here.

Bizzy Bakes will continue hopefully with some of the new recipes, I have made, for the special meals.

I will miss your links. They inspire me weekly. I will miss you.

See you after two weeks.

My Meatless Monday - How I Have Changed Since Blogging - Part 2

noreply@blogger.com (Chaya Selig) — Sun, 15 Sep 2013 19:43:00 +0000

With the wonderful rush of the holidays and school, I did not get to continuing this "saga". I am hoping, I can make a reasonable Part 2, tonight. Today was a fast day which lasted 25 hours but my shul ended even later than the time for breaking the fast and that is where I stayed. Happily, I entered a busy home, hubby and daughter busily setting up and getting the food going.

We traditionally break the fast with omelets and bagels and hubby is happy with eggs and lox. Lots of orange juice and coffee finished it off and as long as we don't eat too much, we are happy people.

I ended at the first part of this when celiac entered our lives and I had to change my way of cooking. I admit it. I was a real baby about this new challenge. You know the "it's not fair' reaction. How was I going to manage cooking without so many of the basic items? What is interesting, in the past twenty gluten-free years, almost everything has come out with a gluten-free counterpart.

At this point of my husband's diagnosis, this was not the case. The first blow, we received, was when the doctor asked us to share any information, we got when we looked into celiac. No direction, no suggestions, just "a get back to him".

I tackled the Internet, making a list of bits and pieces. I learned a lot about celiac but not about products and cooking. There was a corn pasta that was terrible and that was all I could find. Keep in mind, I need kosher products besides gluten free products. There may have been mixes but I didn't use them. I did find a combo online that worked and made cakes and muffins. The combo is brown rice flour, potato starch and tapioca flour still works. At this point, there are also, many good mixes that bring forth delightful baked goods. I keep a large canister filled a baking mix and dig into it, when flour is needed. I also keep canisters of individual flours.

Nowadays, you see gluten-free on boxes and cans throughout the stores. When Passover comes, there is a fantastic variety of food, one can purchase that is gluten-free although it is pricey.

Then came the Internet and blogging. For me, blogging is a way to improve my skills and to try new dishes and new ingredients. I have no plans to write a cookbook, nor do I think, I am skilled or creative enough to do so. I want this to be relaxing and fun.

Blogging has opened new doors for me. I starting putting better dinners on the table, meaning healthier, more interesting, and even creative. More vegetables, salads and soups have appeared and stayed with us.

I know, when I am in trouble, when I don't take pictures of every little thing we eat. That happens to be right now. I see the dent of time school takes and it has to come from the blogs. I have a demanding class and it is going to take a lot of specialized attention to make this class work. This is going to affect my enthusiasm for cooking. My goal now is to find a good balance.

Back to blogging...... I have discovered, in the real world, there are many people who cook minimally or not at all. We live not too far from a wealthy community and in those homes, the refrigerators are almost empty (some homes). Take out is the name of the game. I also discovered that I have close friends who don't really cook. How did I miss this?

For many Jews, food for Shabbos, glares at us and each week, we cook a mini feast. I used to be a chicken and kugel cook for the Sabbath. Now, I make more creative foods with lots of vegetables. The challenge is keeping then at a good temperature in the hour, they sit in the oven or on the blech (covering for top of stove). That is why kugels work. They do well sitting around.

Jewish cooking is for another time.

Enough for today. When I started writing this, I had a different path to take. I hope that I can find it and finish this on target.

Looking back:

This lovely pie is from one of my favorite people in the blogging world, Mareli form Kocina de Pinay. Do check out her blog for wonderful Filipino recipes such as this Filipino Egg Pie.

Jude from Gluten Free A to Z has many recipes for Rosh HaShana and other times including these gluten-free minis. Judee is another one of my favorites and has great gluten-free recipes.

Blueberry Fritters from Stacy Makes Cents. These are also gluten-free. Look how fluffy they are. thanks Stacy.

What will this week bring?

Roasted Tomato and Almond Pesto Pasta – Ellie Krieger

noreply@blogger.com (Chaya Selig) — Fri, 13 Sep 2013 02:20:00 +0000

There isn't much to say as a build-up to this recipe, other than, it is good. The roasted tomatoes and nuts make a subtle combination, not too strong but definitely present. If you like a more spicy dish, you could add some hot peppers, to the mix.

I do have difficulty toasting nuts. I stand there, pushing them around and nothing happens so I go to the sink and wash a few dishes to suddenly smell a beautiful fragrance. The nuts fooled me again and some are too brown but they are good. Watch those almonds.

Roasted Tomato and Almond Pesto Pasta – Ellie Krieger adapted

From EatingWell.com

Ingredients: Photo credit: Ed Bierman)

3/4 cup blanched almonds
1 /4 bottle roasted tomatoes
3/4 cup lightly packed fresh parsley
1 tablespoon rice vinegar (garlic flavored)
1/4 teaspoon crushed red pepper
3/4 cup olive oil
3/4 cup freshly grated Parmesan cheese

Method:

Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.

Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar, and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Stir in Parmesan and salt.

Herbed Spaghetti Squash - Emerill

noreply@blogger.com (Chaya Selig) — Thu, 12 Sep 2013 03:35:00 +0000

I think that spaghetti squash is an illusion and the main reason, I make it is to see how close to spaghetti it looks. You would think by now, I would be convinced as to its appearance. I love to pull the shreds out although I hate getting the seeds from the squash shell. Any tips on how to do this easily?

I don't remember ever putting tomato sauce on spaghetti squash. I can't imagine it. It doesn't have the strength of real pasta and I think, it would be a wishy washy second to spaghetti. Make it with some vegetables or in this case, herbs, and then it is magical. I think of spaghetti squash dishes as subtle food.

Herbed Spaghetti Squash - adapted from Emerill

Ingredients:

1 small spaghetti squash, about 2 1/4 pounds
1 1/2 tablespoons olive oil
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, parsley and sage
1/8 teaspoon ground black pepper
1/3 cup shredded carrot
1 tablespoon of chopped scallions

Method:Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.

Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the olive oil, spaghetti squash, herbs and pepper and toss thoroughly but gently to heat and combine.

This makes a side dish that goes with anything.

Do eat and enjoy.

linked to Marvelous Mondays

My Meatless Mondays - Five Spice Sweet Potatoes

noreply@blogger.com (Chaya Selig) — Sun, 08 Sep 2013 16:00:00 +0000

This is one of the most challenging months for me with both school starting and a month filled with holidays. For the remainder of this month, I am going to skip the features which is my favorite part of this linky.

This is a simple dish and great for a last minute side. Take a few sweet potatoes and mash with some Chinese five spice and a smidge of honey. Instant satisfaction.

Five Spice Sweet Potatoes

2 large sweet potatoes
1 teaspoon Chinese Five Spice
1 tablespoon honey or maple syrup

Method:

Bake sweet potatoes in a 400 degree oven for 1 hour.

Remove sweet potato from the skin and mash it with the seasoning and honey.

Place in a casserole and bake for 20 minutes. Top with margarine of butter if you like. I left it plain and truthfully the vegetable itself is enough.

Linked to See ya in the Gumbo Foodie Friday What'd You Do this Weekend

Mini Root Vegetable Kugel

noreply@blogger.com (Chaya Selig) — Tue, 03 Sep 2013 22:02:00 +0000

I have a gut feeling that people do not fully benefit from some of the root vegetables such as turnips and parsnips, as just two of many. They both have distinctive but not heavy flavors that make any mixture, they are are in, taste better. I usually drop them in my chicken soup or mashed potatoes.

This time, I wanted to make a kugel with them and could not find exactly what I was looking for so I threw together a little bit of this and a little bit of that and made these mini kugels that were great.

Mini Root Vegetable Kugel

Ingredients: (all vegetables should be peeled)

2 zucchini, grated
2 carrots, grated
1 large turnip, diced
2 parsnips, diced
1 huge onion, slice thin and then rough chopped
3 eggs
salt and pepper to taste
2 tablespoons olive oil
1/4 cup crumbs from tortilla chips

Method:

Preheat oven to 350 degrees F.

Spray cooking oil on muffin tins (24)

Hand grate or grate in food processor, all vegetables (I did the onion by hand).

In a large bowl, mix eggs and seasoning. Add oil and tortilla chips crumbs and mix in. Add vegetables and mix well.

Pour into muffin cups and bake for 25-30 minutes. Check with a toothpick or knife to make sure it comes out clean. It should begin to brown.

Eat and enjoy.
linked to What'd You do this Weekend

My Meatless Mondays - Citrus Salmon

noreply@blogger.com (Chaya Selig) — Sun, 01 Sep 2013 17:23:00 +0000

I have been visiting my Kosher cookbook for recipes for the upcoming holidays. One of my favorite books is Fresh and Easy by Leah Schapira. I find her recipes easy to make yet attractive and certainly delicious eating. I have selected "too many" recipes from this book because one after another is drawing me to it.

For the Sabbath, I was making salmon and found a recipe for citrus see bass. I liked the glaze Leah put on it and decided to use it on my salmon and we ended up with a scrumptious fish dish.

Instead of marinating it, for lack of time, I added some lemon juice to the glaze. I also subbed in chopped onion for the onion soup mix. I had peach jam, not apricot, so I used that.

Ingredients:

3 salmon fillets
1 tablespoon lemon juice
1 cup orange juice
1/2 cup peach jam
3 tablespoons chopped onions
1 teaspoon fresh oregano, sprinkled on top
1 teaspoon fresh chives, sprinkled on top

Method:

Preheat oven to 350 degrees.

Prepare the glaze in a small saucepan. Combine all ingredients except the salmon. Cook for about 15 minutes, stirring on occasion, until slightly thickened.

Pour glaze over salmon and bake in 350 degree F oven for 20 minutes.

Top with oregano and chives.

This went over beautifully and while I wanted to save some for another meal, it was devoured.

Looking back:

I could eat this Blueberry Cake for Breakfast, Snack, Dessert or any time. Find it at Hun....What's for Dinner

If you are not in the mood for blueberries try this apple bread at In Him We Live. It is called amazing and wicked. I want to find our for myself.

How about our main course? I think it should be this 5 cheese Eggplant Lasagna from the Lazy Budget Chef.

Join us this week with your meatless dish: Link below.

Zehavale's Onion Kugel

noreply@blogger.com (Chaya Selig) — Fri, 30 Aug 2013 05:06:00 +0000

The Jewish holy days are coming closer and they run through an entire month. While each holiday has significant meaning, food plays a part in each one of them. I decided to audition some recipes that I may make for Rosh Ha Shana, Succos, and Shemini Atzeres and Simchas Torah. Also, we cook before the 25 hour fast and again after it and those meals are significant. The first three holidays are attached to the Sabbath, this year which means to us, preparation for 3 days of food, each time.

Rosh Ha Shana comes next week and if you want to read about it, this is a very basic article. Very simplistically, this is the Jewish New Year. Rosh means head and Ha Shana means the year, head of the year. We eat sweet foods to symbolize a sweet year to come. I will make dishes using sweet potatoes, carrots and apples. I am planning sweet sauces for the meat (not overly sweet). I hope, I will be able to post some of the recipes.

The onion kugel, I would use on Succos and made a small one for this Shabbos, to see if we like it. I tasted it and I simply love it. I think, I could make this weekly and be happy but then, I am an onion lover.

I have pulled out my Jewish cookbooks to locate recipes. There are also places online that have tons of recipes. Joy of Kosher is one of many.

This recipe came from the book, The Complete Yom Tov Cookbook by Sara Finkel. I have found her recipes to be successful. This particular book has recipes specifically for the holidays, I mentioned.
Zahavale's Onion Kugel (adapted from Sara Finkel)

Ingredients :3 Eggs
1/2 cup oil
1 teaspoon salt
1 pinch black pepper
1 large onion, shredded in food processor or diced by hand
1 cup gluten-free flour

Method:

Preheat oven to 350 degrees.

Beat eggs until fluffy.

Combine with remaining ingredients.

Pour mixture into a greased small to medium sized baking pan.

Bake in 350 deg. oven for 45 - 60 minutes, until lightly browned.

(I added more black pepper and some chives from the garden (2 teaspoons chives))
Eat and enjoy. A good and sweet year to all.

Linked to Simple Supper Tuesdays

How I Have Changed Since Blogging - Part 1

noreply@blogger.com (Chaya Selig) — Wed, 28 Aug 2013 03:05:00 +0000

Upon occasion, I mentally attempt to answer the above question. I have, not yet, gotten very far. I hope, I can share some of my thoughts here and perhaps, put it together for myself, as well.

The first time, I blogged was in June 2009 on my blog, Chaya's Comfy Cook. I did love that blog but was having problems with my computer and Word Press. When, I decided to leave, I couldn't do it so I opened My Sweet and Savory and also shared on Comfy Cook. My real goal was to build the new blog and I put my efforts here.

I have met, all kinds of bloggers, some who want to write a cookbook, others who want to raise money on their site, others who want to go into professional cooking or are already in it. Then, there are the home cooks who share their lives and their dishes.

Some foodie bloggers are competitive and others just enjoy themselves. I am the latter. I am a very competitive person but that has not been my goal here. I want to enjoy this experience, get to know others interested in food and improve my skills and awareness of "New" foods, for me.

As I look back, I am shocked, at my ignorance of food and cooking. I wonder why I ever joined in blogging as a foodie and not an educator. I love teaching, methodology, planning and the kids. It would be fun to immerse myself in a education blog.

That is not what I did. Instead, I took something I have done for years but with little commitment and no creativity. When I married, I could boil water and that is about it. I know, you are sitting there and thinking, "Yeah sure". Everyone can do some cooking. Not me. Hubby taught me to work the washing machine and to make the most basic foods.

My Mom wanted to do everything herself and rarely allowed me to help, in any way, and I definitely thought she did not think, I could not do it correctly. That is so sad which is the way I felt. I did make the most of it and hung out with my friends instead of helping. I had fun.

Somehow, I got some cookbooks, early in our marriage. I have no idea, if they were gifts or I purchased them. It obviously was not a momentous occasion, in my life. I did look through them and made some easy dishes that we ate and my gut tells me that eating them was a mark of success.

I do remember vividly, one night, working on a chopped meat and pasta casserole and dropping it, taking it out of the oven. I don't want you to think, I am clumsy; rather my oven door open about 3/4 of the way before it hit the refrigerator. To top it off, it was in a corner. That did not help the new cook.

My first kitchen was small. I could stand in the middle and touch all four sides (the sink, fridge and cabinets). It was a little square with room for one person, a skinny person, who didn't want to do anything challenging because she had nowhere to start. This photo looks large compared to my memory of the room. Certainly, it did not have all those shelves.

We lived in that apartment for three years and I even had a largish dinner party. What I cooked is a mystery and how anyone ate it, is more of a mystery. We did have friends over and we did eat. I do wish, I knew what I served. Considering my limited number of dished, I knew how to make, it was probably the same thing, each time. Who knows?

We moved to a house then, a few weeks after, our neighbor upstairs moved to the same community. This is digressing but this neighbor was an interesting one. Every night, we would hear one shoe fall. We hardly knew them, at that time, and had some strange scenarios in our heads, as to what the one shoe meant. I kept an eye open for a one legged person. The truth - one shoe landed on the floor and the other on the rug.

We also shared vents in our kitchens so if they talked, we could join in, the conversation. No, we didn't do that and neither did they. We did finally meet and became good friends.

On the day, we moved, we invited them to dinner and I actually cooked something. Can someone tell me what is wrong with that scenario? What was wrong with me? Why didn't I ask her to invite us to dinner? I must have been a pleaser, in those days.

Over the years, I added to my recipes and even started making my own bread and of course, cakes and cookies. You would find me, babies in tow, kneading bread in that tiny kitchen. That was before celiac entered our lives.

This seems like a good place to stop and also, I looked at the clock and it is 11 PM. Time for me to call it a day. I owe you a second installment.

To be continued.

My Meatless Mondays - Marinated Tomato Salad

noreply@blogger.com (Chaya Selig) — Sun, 25 Aug 2013 07:20:00 +0000

I made this for one glaring reason and glaring is the perfect word to describe why. Sitting on my counter were baskets of bright red tomatoes, in different sizes and shapes. If they could talk, I am sure, they would say, "Get us out of here. It is no fun being on the bottom. I want to breathe. I need a new home."

Yep, they did need a new home and that was in a pot, a salad, a dish, a pan, anywhere but on my counter. I give them away but they seem to multiply. Isn't life grand?

The second reason, I made this salad is that I had mushrooms also not happy with their home.

Marinated Tomato Salad

Ingredients:

4 - 8 tomatoes, any size or shape, the tastier the better

1 cup mushrooms, thin sliced

1/2 onion, thin sliced

1/4 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon dried basil

1 teaspoon minced garlic

salt to taste

freshly ground black pepper

Method:

Combine onion, mushrooms and tomatoes in a bowl.

In a separate container, combine the olive oil, balsamic, basic, garlic, salt and pepper. Shake it up well.

Pour over the salad in the bowl and leave it for a few hours, if possible. At least, it should marinate for one hour.

Eat and enjoy.

Looking back:

Check at Ma Niche for this fabulous recipe. What lovely bread.

This is a simple dish from Simple Living and Eating and delicious is its name. Go on over and say Hello.

I am not sure how you pick just one of these but go on - try over at the Pink Recipe Box

It is your turn and I can't wait. This is linked to See Ya in the Gumbo, Hearth and Soul and Fat Tuesday. Full Plate Thursday

Baked Sweet Potato Fries - Ina

noreply@blogger.com (Chaya Selig) — Fri, 23 Aug 2013 19:36:00 +0000

This is not a new recipe but I have not made it for ages. It is one that I want to salute. Baked Fries are delicious and so much healthier than those that are fried. These are rather peppery and that is one big bonus.

I am posting early for Ina Fridays but I am sure, I can pull off another Ina dish, easily.

Baked Sweet Potato Fries Adapted from Ina Garten
Ingredients:

2 medium sweet potatoes, peeled
spray olive oil
1 tablespoon light brown sugar
1/2 teaspoon freshly ground black pepper

Method:

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears.

Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer.

Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.

Bake for 15 minutes and then turn with a spatula.

Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Indian Spiced Cabbage

noreply@blogger.com (Chaya Selig) — Wed, 21 Aug 2013 15:43:00 +0000

I know that some people don't like cabbage and it is hard for me to understand. I love cabbage and use it in many ways and each recipe seems better than the last one. I am sharing this one, in the hopes, it might appeal to you. I modified some of the ingredients. Indian cooking, can be a challenge, when I don't have everything in the cupboard or I can't locate it, in the stores with kosher certification.

The Constitution gives us many freedoms such as freedom of the Press, Religion, Petition, etc. I have my "Cooking Bill of Rights" freedom which is Freedom of Ingredients. My guess is that many cooks use this freedom and sometimes it ends with a Mexican recipe instead of a Polish one or something as American as can be although it was meant to be Japanese. That is part of the fun of cooking. It also makes the recipe our own. Saying that, this recipe comes from Food.com

Spiced Indian Cabbage (adapted)

Ingredients:

2 cups chopped cabbage
1/4 teaspoon chili powder
1/4 teaspoon dried mustard
1/4 teaspoon cumin
1/4 teaspoon turmeric powder
1/2 teaspoon Indian curry
1/2 teaspoon ginger, grated
1/4 teaspoon garlic powder
1 cup chopped onions
1 tablespoon oil

Method:.

Heat oil in large skillet.

Add the cumin, mustard ,ginger, garlic, chili powder and onions. Cook till the onions are a little soft.

Add the cabbage and turmeric powder.

Cook till you have the consistency which you like your cabbage to be cooked.

Eat and enjoy.